Overnight Sourdough Muffins
A basic overnight sourdough muffin recipe that uses whole wheat flour and sourdough starter as a base that you can customize as you like!
Servings: 18 muffins
Ingredients
- ½ cup bubbly and active sourdough starter
- 1 ½ cups whole wheat or all-purpose flour
- 6-10 tablespoons of water as needed
- ½ cup light oil or melted butter
- ½ cup sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon optional
- ½ cup fresh or dried fruit and/or chopped nuts optional
Instructions
- The night before you plan to make the muffins mix together the sourdough starter, flour, water together in a medium mixing bowl.
- The mixture should be a shaggy slightly wet dough, not thick but not soupy either. The amount of water you need will depend on the type of flour that you use; you’ll need more water when using whole wheat flour. Adjust the water by adding 1 tablespoon at a time until the dough is just wet enough to mix.
- Cover the bowl with a damp clean kitchen towel and let the dough rest for 8-12 hours.
- In the morning, after the resting time, preheat the oven to 375 degrees F.
- Add the oil, sugar, eggs, baking soda, and salt to the bowl with the fermented flour mixture and stir just until the mixture comes together.
- Next decide if you are going to add anything else. If you aren’t going to add fruit or nuts, add 1 teaspoon cinnamon, it makes the muffins have more depth to them.
- You can also add roughly ½ cup total of fresh fruit, dried chopped fruit, or chopped nuts or seeds if you’d like. Please see notes. Stir in any additions.
- Grease 18 muffin cups well and then pour the batter evenly into the muffin cups, the cups will be about half full.
- Bake for 25 minutes or until the muffins spring back when lightly touched.
- Remove from the oven and let cool for 5 minutes before removing the muffins from the tin. Enjoy warm or at room temperature.
Notes
- You can add all kinds of things to this muffin recipe! We like to add frozen blueberries, small chopped apples and pecans, dried cranberries and 1 tablespoon of orange zest.
- Toss fresh fruit or frozen fruit with a little flour before adding it to discourage it from sinking to the bottom while baking.
- You can make different sized muffins depending on how full you fill the tins; these are pretty small muffins and perfect for kids. Adjust the cooking time accordingly if you are filling the tins up more or less.
- These muffins are so good served warm and slathered with butter.
Nutrition
Serving: 1 of 18 muffins | Calories: 122kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 197mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 0.004mg | Calcium: 7mg | Iron: 0.5mg
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